What are the Features of Cold Pressed Olive Oil?
To obtain olive oil, olives and their seeds are broken and crushed into dough. The resulting olive puree is heated and kneaded. If the temperature of the water during olive pressing is below 27 degrees, it is cold pressed. The nutritional value of cold pressed olive oil produced at low temperatures is higher than hot hot-pressed. Since cold water is used, less oil is extracted from the olive, so more olives are used in production. In hot pressing, olives can be heated to 35 to 50 degrees. This can cause some nutritional values in the olive to decrease.
The oil is extracted with cold water below 27 degrees on the day the olives are picked, and that magnificent Monteida Cold Pressed Olive Oil is obtained. You can prefer to use cold pressed olive oil to feel the olive aroma in its purest form.
The Difference Between Early Harvest and Late Harvest
Early harvest or mature harvest? While early harvest olive oil is on your tables with its high antioxidant content and intense aroma; mature harvest olive oil is a perfect choice in light dishes and salads with its softer and fruity taste.
Is Late harvest olive oil good?
This color indicates the ripeness of the olives. Health Benefits: Ripe harvest olive oil is also healthy, but its antioxidant content is lower than early harvest olive oil. Still, it is rich in healthy fatty acids and supports cardiovascular health.
The healthiest is definitely “early harvest cold-pressed pure extra virgin olive oil”. Because its nutritional value is at its maximum level. It contains high levels of polyphenols, aromatic components, and antioxidants. In addition, it is also rich in the “oleuropein” substance that gives olive oil its bitter taste compared to other oils.
WHAT IS 100% EXTRA VIRGIN OLIVE OIL
The term extra virgin olive oil is used to describe “natural olive oils” that contain no more than 0.8 grams of oleic acid per 100 grams. This type of olive oil stands out with its pleasant aroma reminiscent of freshly mowed grass, its soft flavor, and its greenish but clear color resembling honey. This is mainly due to the low oleic acid value of the product. Extra virgin olive oil, which can be consumed directly raw, is also considered as “fruit juice” by some experts due to its fresh taste and high nutritional value.
It is suitable for use in salads and meals.
FEATURES OF BABY OLIVE OIL
The acidity of the olive oil type to be used in baby nutrition should be between 0.3-0.5, and it should be extra virgin olive oil. Olive oil is a very strong antioxidant in baby nutrition and contributes to the strengthening of the immune system. Babies experience constipation problems at certain intervals during the transition to supplementary food.
It has high polyphenol values and is rich in antioxidants and vitamins. With its low-balanced bitterness, pungency and high fruity flavor, Olizzi Baby Organic adds flavor to the meals of the whole family and appeals to every palate in the house.
You will love the fruity taste, green smell and rich flavor that Olizzi Baby Organic Natural Extra Virgin Olive Oil adds to your baby's food! It is suitable for use for babies who start supplementary food.
Health Warning: Please remember that every baby is different and has individual dietary needs. We always recommend consulting your doctor when introducing a new food into your baby’s diet. The guidance of a professional is invaluable in understanding your baby’s health and nutrition. This information is for introductory purposes only and each baby’s needs may vary.
WHAT ARE THE FEATURES OF ORGANIC OLIVE OIL?
Organic olive oil is produced from olives harvested early. Early harvest oil contains more nutritional value (phenolic compounds and antioxidants). Therefore, it is a more aromatic and sharp oil. 1 liter of olive oil is produced from 7-8 kg of olives during the early harvest period.
The olives to be used in the production of organic olive oil are grown in accordance with organic farming standards. Natural fertilizers are preferred instead of chemical drugs in this process.
Scientifically, the content of organic olive oil is rich in antioxidants, polyphenols, vitamin E and healthy fatty acids (especially oleic acid). These components have anti-inflammatory properties and can support cardiovascular health. In addition, they can reduce low-density lipoprotein (LDL) cholesterol and have positive effects on the blood lipid profile in general.
Organic olive oil also contains components such as oleocanthal, oleuropein and oleocanthal, which have antioxidant activity. These components can reduce cellular damage and slow down the aging process. In addition, regular consumption of organic olive oil can strengthen the immune system and fight inflammation.